I am on induction and realize I can eat tuna and salmon sashimi, but honestly that is boring to me, plus I feel like sashimi alone is not going to satisfy me. I love raw salmon/avocado rolls, spicy tuna rolls and I also likie crab rolls...all with roe or sesame seeds...basically I love the the combo of all those ingredients plus the rice and the sauces naturally.

Does anyone have any creative ways to get my sushi fix if not while on induction, but any phase of Atkins? I'm pretty creative in the kitchen myself, but I've never prepared sushi myself and am drawing a blank on this. I'm not a fan of rice, except of course with sushi and I can't get past eating it without for some reason. Thanks for any suggestions!

I haven't made these yet but I bought the ingredients yesterday..along with wasabi and ginger. I'll let you know how they turn out after I make them. I'm also thinking I may just do a handroll...easier.

In small skillet, stir together water and cauliflower and guar gum (guar is optional but it helps the cauliflower stick together better). Cook until tender but not mushy. Gently push down in skillet with spatula while cooking to help make it a bit more sticky. Place in a bowl and put in the refrigerater for abou 10 minutes (enough time to slice your avocado, cucumber, and crab). Pull out and stir in splenda and vinegar.

Place a piece of parchment paper on the counter and lay a nori (shiny side down) on the paper. Spread cauliflower over top 3/4 of nori leaving a small line at the top not covered for sealing and the bottom 4th for the other 'innards'. Lay the crab in a row along the bottom, then cucumber, and then avocado. Gently roll the nori up, starting at the end with the crab. When you reach the end, dip your hand in water and run your fingers along the sealing end, then seal and roll so seam is down. Using a very sharp knife, run it under water, then slice in to 6 to 8 pieces.

I use a small amount of quinoa for the rice layer. I know some folks use cauliflower rice, but I like the way the quinoa absorbs the rice vinegar better. I make my own sushi rolls, using nori sheets, covered with a thin layer of seasoned quinoa and filled with avocado, zucchini, carrot, etc. I also make my own sugar-free pickled ginger although that's easy enough to find in the grocery store.

I cut this into 8 slices with a very sharp knife (dipped in water in between cuts). 4 of the pieces is plenty for me, so in spite of the little bit of quinoa, it is very low carb.

Okay I just got done eating my low carb California Roll. I decided to do a cut roll rather than the hand roll. Couldn't find any chop sticks though...

First of all, next time I will use an entire cup of the cauliflower rice. I did not have quite enough after cooking to sufficiently cover the entire nori sheet. Also, I did not have the guar gum so I mushed up half the avocado and spread that on first...then I added the "rice", and it worked great. It tasted amazing, but was a little skimpy due to not enough of the cauliflower.

I will definitely be making this again and working on perfecting amounts and so forth.

I'm a sushi-a-holic, I get any roll I want and sub asparagus for the rice. sometimes they beef up the roll with lettuce or Japanese sprouts, It's delicious and very satisfying and i honestly never miss the carbs.